Chocolate and Cream Petit Choux + Massive Attack

I always thought Petit Choux (or Profiteroles) were a complicated pastry. Just a myth. It is a nice dough to work with and the result is just delicious…can’t stop eating them!

For the piping bag, a little trick: To fill it in a clean way place the bag inside a tall cup or glass. Fold the excess bag that doesn’t fit inside the cup over the edges of the cup. Spoon the dough inside the bag. Remove the bag from the cup and squeeze any air bubbles out of the bag. Twist the top part of the bag and proceed with piping.

Bring the water, milk, butter, sugar and salt to boil in a sauce pan. Once it reaches the boiling point remove from the heat and stir in the flour and cocoa powder until no lumps remain. Bring back to the heat for 1 minute while stirring. Remove from the heat.

Stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. The dough should be homogeneous, elastic and shiny.

Transfer the dough to your piping bag and let it rest 10 minutes. Pipe the dough into small buns about 5cm in diameter onto the baking tray. Bake the choux buns in the preheated oven for 25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack. They should be crispy on the outside and soft in the centre.

When they’ve cooled just make a cut in the middle and fill them with whipped cream using a piping bag.

Enjoy them with a good coffee or a masala chai (my most recent addiction).